This recipe is originally based on Grandma Mary’s famous Christmas cookies, but as Aunt Jenny is a culinary genius in her own right, it’s been modified through the years. In the tradition of genius cooks, its format doesn’t make it future-proof.
So – and you’re welcome in advance – I’m keying it all in here for posterity.
Sugar Cookies
makes about 30 cookies
1 c butter at room temperature
1 c sugar
1 egg
2 oz cream cheese
1/2 t vanilla extract
1/2 t almond extract
1 t lemon zest
3 c flour
1 1/2 t baking powder
1/2 t salt
In the bowl of your trusty stand mixer, cream the butter and sugar until fluffy. Add the egg and beat. Add the cream cheese and beat. Add extracts and zest. In a separate bowl, mix together flower, baking power, and salt. Add the dry ingredients to the butter mixture a little at a time. Mix well.
Refrigerate at least 1 hour. Tip: press the dough into 2 gallon-size freezer bags to make rolling out the chilled dough super easy. You should also think about dropping one into the freezer so you can have cookies whenever the urge strikes!
Preheat your oven to 350°. Roll the dough to 1/4 inch thickness, dividing as needed. Cut into shapes. Bake 8-12 minutes depending on thickness. Don’t let them get brown! [Note: Jenny’s recipe says 8:30 here, but you know your oven best!]
Icing
2 1/2 c powdered sugar
2 T water
1 T butter (softened)
1 T light corn syrup
1/2 t vanilla extract
food coloring (if you like)
Put all ingredients into the bowl of a stand mixer and beat until smooth. Add more water as needed. Make beautiful cookies!
Jenny is the best baker ever. this recipe is quite evolved from the original, but I want to tell you why Gradma Mary’s cookies were special. the cookies are a lot of work, and she must have started baking right after Thanksgiving to create the mounds of cookies she had for Christmas. She had 4 or 5 different cutters and used different icing colors for each shape. It wasn’t Christmas without them.
Terri is right! They made Christmas special.